Crispy Spinach Pancakes
If you have some fresh spinach, onion, and flour, you can make these Korean style crispy spinach pancakes with very little effort. You will love the crisp texture outside. Serve with a lemon soy dipping sauce.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 lb fresh whole spinach (cleaned)
- 1 small onion (thinly sliced)
- 2 pinches salt
- 1 to 2 cup all-purpose flour
- 1/2 to 1 cup ice water
- oil
- 2 tbsp soy sauce
- 1 tbsp fresh lemon juice
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
- 2
Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
- 3
Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
- 4
Serve the pancakes hot with the dipping sauce.
- 5
To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.